Steak Kew

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 dried chinese mushrooms
• 1 1/2 lbs boneless sirloin steaks, 1 inch thick, trimmed of fat and gristle
• 2 tablespoons oil, divided
• 1 large garlic clove, sliced in two lengthwise
• 2 slices peeled fresh gingerroot, quarter-size
• 1/4 lb fresh small mushroom, sliced
• 1/2 cup snow peas (thawed, if frozen)
• 1/4 cup tinned water chestnut, sliced
• 1/4 cup tinned bamboo shoot, sliced
• 1 tablespoon soy sauce
• 1 tablespoon medium-dry sherry
• 1 1/2 teaspoons hoisin sauce
• 1/4 teaspoon sugar
• fluffy rice, as an accompaniment

Recipe

• 1 soak dried mushrooms in warm water for 30 minutes. drain and slice, trimming off any tough bits. set aside.
• 2 in a large skillet or wok brown the steak over high heat with 1/2 tablespoon oil, 2 minutes each side. remove the meat from the skillet and quickly slice into 1 inch cubes, retaining the meat juices. set aside in a bowl.
• 3 add remaining oil to the skillet, and stir-fry together the dried mushrooms, garlic, gingerroot, fresh mushrooms, snow peas, water chestnuts, and bamboo shoots for 2 minutes.
• 4 add soy sauce, sherry, hoisin, and sugar and stir-fry for 1 minute.
• 5 add cubed meat and juices and stir-fry for 2 minutes.
• 6 remove and discard the garlic and ginger slices.
• 7 serve with fluffy, cooked rice.